Creamy Chicken Noodle Soup
A comforting and hearty creamy chicken noodle soup perfect for busy weeknights or chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 8 ounces egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are tender.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Prepare the broth: Pour in the chicken broth and bring the mixture to a boil.
- Add chicken and noodles: Stir in the shredded chicken, dried thyme, dried basil, and egg noodles. Cook for 8-10 minutes, or until the noodles are tender.
- Incorporate cream: Reduce the heat and stir in the heavy cream. Season with salt and pepper to taste.
- Serve: Divide the soup into bowls and garnish with fresh parsley. Enjoy hot!
Notes
Use rotisserie chicken for time-saving convenience or cook your own. Egg noodles give a lovely texture, but other pasta shapes can work too. For a lighter version, substitute heavy cream with half-and-half or whole milk.